Whiskey Ridge

Year by year

Inspections

1. Feb 13, 2026 Admin Follow Up · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink for retail area was holding dishes prior to dish washing. Sink availability and use has been improved since last inspection.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Corrected during inspection - dishes / trays removed from hand washing sink.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment. Facility has begun processing wild game within portions of the facility that are used for retail food establishment operations

     Correction: Submit a variance request following the procedures outlined under 1-105.12. - Wild Game Processing.

     Code 1-105.12

2. Feb 11, 2026 Routine · 1 priority, 1 priority foundation, 2 core, 2 repeat
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine Sanitizer is not being used according to manufacturer’s use directions. Concentration mixed was over 200 ppm

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Recommend establishing a recipie for mixing sanitzer by using a known amount of sanitizer (1 tsp, for example) with a known amount of water (provide a fill line). Provide chlorine concentration of 100 ppm. Corrected during inspection - sanitizer was re-mixe

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink for retail area was holding dishes prior to dish washing. Sink availability and use has been improved since last inspection.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Corrected during inspection - dishes / trays removed from hand washing sink.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment. Facility has begun processing wild game within portions of the facility that are used for retail food establishment operations

     Correction: Submit a variance request following the procedures outlined under 1-105.12. - Wild Game Processing.

     Code 1-105.12

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Manager holds food handler certification only

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days. Facility license is in conditional license for 90 days pending obtaining certification. Retail Manager plans to take course in Hayward, WI on May 6 (Tavern League). Inspector will send course registration information.

     Code 12-201.11 (A) (1)

3. Apr 29, 2025 Routine · 1 priority, 5 priority foundation, 4 core
   • Serious Priority

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Food is obtained from an unapproved source, Farm Fresh Eggs offered for sale are not obtained from a licensed egg processor.

     Correction: Discard foods from unapproved source. Corrected on site, eggs removed from sale.

     Code 3-201.11 (A)

   • Not serious Priority Foundation

     GRINDING RECORDS - RECORD DETAILS

     Grinding records for raw ground beef are incomplete.

     Correction: Retail food establishments that grind beef for sale shall maintain raw beef grinding records. Adjust information recorded to include all information required under 3-203.13 (B).

     Code 3-203.13 (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Provide Date Marking for Deli Meats in deli counter. Must be used within 7 days of slicing the original chub of meat.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in floor cheese display measuring ambient air is not accurate to ±3°F.

     Correction: Calibrate or replace thermometer. Thermometer must be permanently affixed and kept in warmest part of unit. Use thermocouple / food thermometer to measure food temps / not ambient temp

     Code 4-203.12

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring chlorine sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Chlorine Test Strips needed

     Code 4-501.116

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Multiple hand washing sinks not in working order and is unavailable for proper handwashing. Deli Counter Hand Wash Sink was full of soap water and covered with tray of meat product. Dish Washing / Meat Room hand wash sink is not operational.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Keep deli area hand wash sink accessible for hand washing. Restore water service to meat room / dish washing room hand washing sink. Deli area hand wash sink was cleared and made accessible.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment. Custom processing of venison

     Correction: Submit a variance request following the procedures outlined under 1-105.12. Inspector will provide variance form, submit to Sawyer County to gain DATCP approval

     Code 1-105.12

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. No certificate posted - owner claimed retail manager is certified.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days. License is eligible for Conditional Status. Provide proof of and post certification for retail food manager within 7 days. If no certified officer, provide proof of registration of approved course within 30 days. If no proof of certification or course registration is provided within 30 days (May 29) a f

     Code 12-201.11 (A) (1)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on Faucet Heads and Counters.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)